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Tuesday, June 12, 2012

Pirojki with Braised Cabbage


  The pirojki are little pies from the Russian cuisine  and accompaniment of the bortsch. They are made using various dough fillings. There two variations fried and baked. Usually we fry savory ones and bake sweet ones. I will give you some ideas what you can fill it with. Sweet baked pirojki i will post later.  


Ingredients:
12 oz warm milk
1 stick of melted butter
3 eggs
2 tbs sour cream
1.5 tbs sugar 
1 tsp salt
2 tsp dry yeast
5 1/2 cups flour (I use Canadian flour)

Mix all ingredients in the bread maker. Set it on dough. 
Filling:
1 head of cabbage
2-3 carrots
1 onion
2-3 tbs ketchup
Salt, pepper

For fillings we use one of these choices:
  • Cooked ground meat with sauteed onions and spices. 
  • Mashed potatoes with dill and  sauteed onions.
  • Rice with green onion and boiled eggs and some melted butter.
  • Fish
  • Beans
  • Braised cabbage
Mix all liquid ingredients first. 
Add all dry ingredients, mix with a spatula. Set it on dough.


Cut a whole head of cabbage into strips. Put in the hot oiled skillet. Add salt. Saute for 10 min before adding meat.










Shred carrots. Saute in another skillet or add to cabbage.
( I like it more when its sauteed separate. It works both ways) 
















Cut onion into small cubes add to carrots.
 Cut cooked chicken into small cubes.
 Saute with butter until golden brown. Salt and pepper. Add to cabbage.
Add meat,  ketchup and to you taste.














Add carrots and saute until you decide its ready. If you want a little crunchy will be less time to saute. 
Take a piece of dough like on the picture.
Make a circle with your hands. Put cabbage inside enough to close the pirazok.   
Then pinch the edges together to seal the dough. 
Flatten the pirojki slightly.
Turn over and fry sealed side first.
Cook on med each side until golden color. 
Then put in the bowl on paper towel and cover with hand tower. 
Enjoy!!!




28 comments:

  1. That filling inside looks outstanding! I am sure i wont have a problem eating a few of these...lol. I look forward to your posting on the sweet ones :)

    ReplyDelete
  2. Sometimes I hesitate to make pirojki because I can't stop eating em. Lol
    Thanks Abeer✿✿✿

    ReplyDelete
  3. Hey Lea can in use canadian flour?

    ReplyDelete
    Replies
    1. Yes, I only use Canadian flour for everything. I keep forgetting to mention that.
      Thank you✿✿✿

      Delete
  4. Hi Lea,

    Thank you for a great recipe. By the way can you post the link to the carrot shredder you are using? Is it the same kind that you can use for Kareyskaya markovka salad?
    Thanks again.

    ReplyDelete
    Replies
    1. It's like for Kareyskaya markovka. I bough it at asian store in Linnwood.
      Thank you✿✿✿

      Delete
  5. Sooo good petr mom makes it often. I need to make some. Linnik

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  6. Pirojochki with cabbage filling one of my favorites. I will try your dough, sounds good .thanks Lea :)

    ReplyDelete
    Replies
    1. Mine favorite too.
      Thanks Inessa✿✿✿

      Delete
  7. lea these are so good1 just finshed making them. love the dough too! thanks for sharing ur recipe with us.

    ReplyDelete
  8. love this dough and my son enjoyed them thanks

    ReplyDelete
    Replies
    1. Enjoy:) Its my favorite dough too. It works for sweet pirojki just add vanilla and 1 cup of sugar. Then bake it.
      Thank you✿✿✿

      Delete
  9. I love piroshki.....my Baba and Mom use to turn out dozens. yes they are good with Borscht. I still make them but basically at Christmas time and sometimes once or twice in the year. You just can't eat one...and kapusta are my favourite.Thanskf or sharing your recipe I'm going to try and make this one. Iryna

    ReplyDelete
    Replies
    1. I know, I never stop at 1 pirojok. I enjoy it with some kompote. It fills me up for a day.
      I love it. Enjoy:)
      Thank you✿✿✿

      Delete
  10. these are divine r these the same as belyashi?

    ReplyDelete
    Replies
    1. Yes, you fill it with meat. Those are belyashi.
      Enjoy:)

      Delete
  11. Can you please tell me how to make them with rice and eggs. what proportion would i use? how many eggs for 1 cup of rice?

    ReplyDelete
    Replies
    1. For 1 cup of rice use 5-6 eggs and 1-2 bunch of green onions. Melt 2-3 oz butter and mix it all in. This is one of my favorite fillings:)
      Enjoy♥¸.•*´¯*♥

      Delete
    2. Thank you so much! Will be making these today. I dont know any one that I can ask about the egg and rice filling so your answer is really appreciated!

      Delete
  12. How do you measure flour in this recipe? Spooning the flour into a cup and then scraping the top with a knives? I just read your post about the proper way of measuring flour, does this method apply to all of your recipes in this blog? I would use a scale but I currently dont have one. Thank you for answering!

    ReplyDelete
    Replies
    1. For this recipe I used old method, scoop the flour with the measuring cup:))) Sometimes different types of flour will need more. You will see if you need to add more when its mixing.
      Enjoy-:¦:-

      Delete
  13. how many piroshki does this make?

    ReplyDelete
    Replies
    1. It makes a lot like 30 or more depends on the size you make:)

      Delete
  14. thanks so much for the recipe. I love the filling that you use, never tried adding ketchup, but its a wonderful idea:)

    ReplyDelete
    Replies
    1. You are welcome, Midnitglory :)
      Enjoy!!!

      Delete
  15. Hi Lea, would I be able to put 1 stick melted margarine? Don't have butter at home:( thanks:)

    ReplyDelete

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